USDA source ingredient 2010FNDDS 2021–2023

Spices, cinnamon, ground in USDA source formulations

USDA source ingredient 2010, “Spices, cinnamon, ground,” appears in 18 distinct survey-food records in Feast’s cited FNDDS corpus. This page shows exactly where it appears and how its listed input weight varies across those standardized formulations.

It is an ingredient-centered index, not a generic nutrition-facts page. The linked foods include Coffee cake, crumb or quick-bread type; Biryani with chicken; Horchata, made with milk; Bread, wheat or cracked wheat, with raisins; Cake or cupcake, spice. Open a complete profile to inspect that food’s portions, nutrients, source formulation, and direct FoodData Central citation.

What the code means

One exact source label across 18 complete records.

Every occurrence collected here uses ingredient code 2010 and the source description “Spices, cinnamon, ground.” The code is preserved exactly as it appears in the FNDDS input-food rows. It is not a FoodData Central FDC ID, so this page does not invent a standalone ingredient-record URL.

The strongest concentrations of linked records are currently Doughnuts, sweet rolls, pastries (4), Rice mixed dishes (3), Smoothies and grain drinks (2). These are category counts within Feast’s selected 3,850-record corpus. They do not estimate how often the ingredient is eaten, how common it is in recipes generally, or its prevalence across every FNDDS release.

Why this page qualifies: 18 distinct USDA survey-food records meet the four-record evidence threshold.

Where USDA uses this input

Linked records by source-food category

Each record is counted once even if ingredient code 2010 appears on more than one input row inside that formulation. The category grouping describes the complete linked foods, not a culinary rule about the ingredient.

USDA survey-food categories

Compare complete food records

Nutrient span across the linked foods

Every value in this table describes an entire USDA survey-food record per 100 grams. The values are not the nutrient content of ingredient code 2010, and differences cannot be attributed to this one input.

Whole-record nutrient	Observed minimum	Median	Observed maximum	Linked records
Caloriesper 100 g of the complete food	51 kcal	250 kcal	434 kcal	18
Proteinper 100 g of the complete food	0.3 g	6.2 g	8.7 g	18
Carbohydrateper 100 g of the complete food	4.7 g	36.4 g	98.3 g	18
Total fatper 100 g of the complete food	0.1 g	5.2 g	19.4 g	18
Dietary fiberper 100 g of the complete food	0.1 g	1.2 g	6.5 g	18
Sodiumper 100 g of the complete food	2 mg	190 mg	659 mg	18

The minimum and maximum preserve the complete observed span. The median is the middle linked-record value, not a prediction for a meal and not an ingredient-specific nutrient estimate.

Complete linked catalog

All 18 food records that list code 2010

This is the complete qualifying-corpus catalog, not a hand-picked sample. Search by food name or USDA category, then open a profile for household portions, the full nutrient panel, formulation details, and its exact FDC citation.

Filter linked records

18 records shown

Linked USDA food record	USDA category	Formulation	Listed input weight	Weight share	Calories	Protein	Sodium	Citation
Biryani with chicken	Rice mixed dishes	18 input rows	2.6 g	0.09%	104 kcal	7.2 g	161 mg	FDC 2706538 ↗
Biryani with meat	Rice mixed dishes	18 input rows	2.6 g	0.08%	145 kcal	8.5 g	98 mg	FDC 2706490 ↗
Biryani with vegetables	Rice mixed dishes	12 input rows	3.9 g	0.3%	109 kcal	1.9 g	177 mg	FDC 2708985 ↗
Bread, wheat or cracked wheat, with raisins	Yeast breads	13 input rows	7.8 g	0.9%	292 kcal	8.7 g	462 mg	FDC 2707724 ↗
Bread, whole wheat, with raisins	Yeast breads	12 input rows	7.8 g	0.9%	290 kcal	8.6 g	480 mg	FDC 2707716 ↗
Cake or cupcake, spice	Cakes and pies	6 input rows	1 g	1%	410 kcal	2.7 g	311 mg	FDC 2707885 ↗
Coffee cake, crumb or quick-bread type	Doughnuts, sweet rolls, pastries	13 input rows	1.3 g	0.2%	396 kcal	6.5 g	319 mg	FDC 2708079 ↗
Coffee cake, crumb or quick-bread type, cheese-filled	Doughnuts, sweet rolls, pastries	14 input rows	1.3 g	0.2%	365 kcal	6.8 g	291 mg	FDC 2708081 ↗
Coffee cake, crumb or quick-bread type, with fruit	Doughnuts, sweet rolls, pastries	15 input rows	1.3 g	0.1%	322 kcal	4.2 g	203 mg	FDC 2708080 ↗
Eggplant and meat casserole	Meat mixed dishes	15 input rows	0.7 g	0.02%	96 kcal	7.1 g	176 mg	FDC 2710144 ↗
Horchata, made with milk	Smoothies and grain drinks	5 input rows	7.8 g	0.5%	91 kcal	1.4 g	9 mg	FDC 2710603 ↗
Horchata, made with water	Smoothies and grain drinks	4 input rows	7.8 g	0.6%	88 kcal	1.1 g	4 mg	FDC 2710602 ↗
Noodle pudding	Pasta mixed dishes, excludes macaroni and cheese	7 input rows	0.3 g	0.05%	209 kcal	5.9 g	68 mg	FDC 2708949 ↗
Pastry, mainly flour and water, fried	Doughnuts, sweet rolls, pastries	4 input rows	0.7 g	0.6%	434 kcal	7.8 g	659 mg	FDC 2708056 ↗
Pudding, bread	Pudding	10 input rows	2.6 g	0.3%	156 kcal	5.6 g	206 mg	FDC 2705680 ↗
Sugar, cinnamon	Sugars and honey	2 input rows	15 g	7%	390 kcal	0.3 g	2 mg	FDC 2710261 ↗
Tea, hot, with milk	Tea	5 input rows	1.3 g	0.1%	51 kcal	1.6 g	20 mg	FDC 2710506 ↗
Waffle, cinnamon	Pancakes, waffles, French toast	7 input rows	1 g	0.2%	373 kcal	8.7 g	596 mg	FDC 2708328 ↗

Method and provenance

How this ingredient-centered page was calculated

Feast begins with its pinned USDA FoodData Central Survey Foods corpus for FNDDS 2021–2023. Each exact food profile retains its FDC identifier, source-food description, nutrient values, household measures, and positive-weight input-food rows. This page groups those input rows by the exact ingredient code 2010; it does not merge similar-looking ingredient names or infer synonyms.

The distinct-record count deduplicates by FDC food record. When the same code is listed more than once inside one source formulation, its input weights are added before the listed-weight share is calculated. Category counts also count each food once. Percentiles use the resulting one-share-per-food values, sorted from lowest to highest.

The complete-food nutrient table uses each linked record’s published per-100-gram values so the denominator remains consistent. It is presented for record selection and comparison only. No nutrient value is reassigned to the ingredient, no causal effect is inferred, and no “healthy” score is manufactured from the collection.

How to apply the evidence to a meal

Use the ingredient as a discovery clue. Compare the linked record names, food categories, preparation wording, source formulation, and portion measures. If a close record exists, its complete profile can provide a defensible reference estimate. If the meal differs materially in cooking fat, sauce, ingredient ratios, or portion size, keep looking or use recipe weights, a package label, or an editable photo estimate instead.

These pages are educational source indexes. They do not provide medical advice, personalized nutrient targets, food-safety guidance, or a recipe. If a clinician has given you individualized dietary instructions, follow that guidance and use the most specific current source available for the food you actually consumed.